This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
24
Yield:
1 - 9x13 inch pan or 1 - 10 inch Bundt pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

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  • In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

  • Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

Nutrition Facts

264 calories; protein 3.8g 8% DV; carbohydrates 37.5g 12% DV; fat 11.3g 17% DV; cholesterol 78.8mg 26% DV; sodium 98.5mg 4% DV. Full Nutrition
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Reviews (139)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2006
I've made this cake several times & I always get rave reviews. Here are some changes I've made though.... Add 1/2 tsp. salt Add 1/8 Lemon extract Add 1-2 tsp. Almond extract I add the above in addition to the tablespoon of vanilla. I've also tried a flower nail in the middle to see if it cooks quicker. I'll let you know. A moist yummy dense cake! Read More
(292)

Most helpful critical review

Rating: 3 stars
04/10/2007
I was initially optimistic when I read the ingredient list for this recipe, however, it was a bit of a disappointment. To its credit, it was a very moist dense cake. The things that I didn't like were that it had very little flavor if any, it was more of a pound cake than a cake, and I think the leavening is a little off of the ideal. At any rate, I think that this recipe could be really good with some slight alteration but as written, it isn't there yet. Read More
(63)
160 Ratings
  • 5 star values: 83
  • 4 star values: 40
  • 3 star values: 15
  • 2 star values: 11
  • 1 star values: 11
Rating: 5 stars
05/28/2006
I've made this cake several times & I always get rave reviews. Here are some changes I've made though.... Add 1/2 tsp. salt Add 1/8 Lemon extract Add 1-2 tsp. Almond extract I add the above in addition to the tablespoon of vanilla. I've also tried a flower nail in the middle to see if it cooks quicker. I'll let you know. A moist yummy dense cake! Read More
(292)
Rating: 5 stars
12/08/2003
I am making my own wedding cake and thought I would try a few out for the big day. I love this cake so much. Not too sweet, super easy to make anyone can make it. The cooking time is pretty exact, and it is super moist. Now I just have to find the perfect icing. I gave it 5 stars, i just love it. Read More
(246)
Rating: 4 stars
05/24/2016
Okay, to be fair to this cake I am amending my original review, but am only increasing the rating to 4 stars because of the need to revise the recipe. I made this cake again with a few additions based on what others have suggested (1/8 tsp. lemon extract, 1 tsp. almond extract, and 1/2 tsp. salt). Those additions made a huge flavor improvement upon the original recipe. I found that this cake bakes up beautifully in several different sized cake pans, but didn't do as well in cupcake form. It is also very sweet (similar to cotton candy in taste) and very dense, but it cuts beautifully and stays moist for a couple of days. I can understand why others have described it as being Pound Cake-like, but that's not completely accurate.... pound cakes are indeed heavy and moist, but they also have an incredibly silky texture, and a delicately sweet buttery flavor that just melts in your mouth - although delicious, this cake is nothing like a pound cake. Read More
(207)
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Rating: 5 stars
07/04/2007
I made this cake for my brother's wedding 2 weeks in advance (froze it right out of the oven) and the ENTIRE cake got eaten (not a matter of servings - there was plenty). I got SO many compliments on this cake. I put the Rolled Buttercream fondant over top of Buttercream Icing submitted by Sharon G. - It was PHENOMENAL. Thanks for a great success! Read More
(140)
Rating: 3 stars
04/09/2007
I was initially optimistic when I read the ingredient list for this recipe, however, it was a bit of a disappointment. To its credit, it was a very moist dense cake. The things that I didn't like were that it had very little flavor if any, it was more of a pound cake than a cake, and I think the leavening is a little off of the ideal. At any rate, I think that this recipe could be really good with some slight alteration but as written, it isn't there yet. Read More
(63)
Rating: 4 stars
07/10/2006
This was a nice cake. I have been testing lots of different white cakes to decide what I'd like to use for my wedding cakes. This is one of the finalists! It has a nice sweet flavor that's not overly sweet. My only complaint was that I had a crusty top. After the cake was leveled it didn't matter, but that was just a small annoyance. Oh and I did add an additional 1/4 tsp almond extract which tasted great! Read More
(59)
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Rating: 1 stars
11/20/2004
This cake was nothing like wedding cake at all. It was way too dense and not very light as wedding cake should be. This cake is more like a pound cake and would be good baked in a smaller pan like a pound cake or no yeast bread. The cake doesn't taste too bad but it most certainly is nothing like wedding cake. Read More
(39)
Rating: 4 stars
12/08/2003
the texture is similar to pound cake. i like it because it is easier to cut whereas the other cakes i tried tend toi crumble more when i cut them. the flavor is bland so i added 1/4 tsp. orange extract and 1/4 tsp. almond extract. it was great! Read More
(39)
Rating: 5 stars
02/24/2011
I did make some changes: 2 1/4 c cake flour used 1/2 butter and 1/2 shortening 1T water added 1 t almond extract and 3/4 t salt. I separated the eggs and whipped the whites to soft peaks before putting them in. But with those changes I will use this recipe for all wedding cakes to come! It is very important for all ingredients to be at room temperature for good texture and also very important to take it out of the oven right when it's done or it will get dry. It is NOT a white cake (butter and egg yolks!) but turned out very pale yellow has a fine crumb is soft and delicious. I love it and I am very picky about cakes. Read More
(31)
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